Portuguese Egg Tarts

Portuguese egg tarts, also known as “Pastéis de Nata,” are delectable custard tarts with a flaky pastry crust and a creamy, caramelized egg custard filling. The pastry is made from layers of thinly rolled dough, creating a crispy texture when baked. The custard filling is made from eggs, sugar, cream, and sometimes flavored with vanilla or cinnamon. These tarts are typically baked until the custard is set and the top is lightly caramelized, creating a perfect balance of sweetness and richness. They are a beloved treat in Portugal and are enjoyed worldwide for their delicious flavor and satisfying texture.

Here’s my version of this delicious treat. I used a super easy puff pastry dough recipe with addition of whole wheat flour for a more flavorful twist. Any mini muffin molds will work or Portuguese egg tart molds (I’m using small cups made by Campbell).

Ingredients

Main Dough 

• 50g red fife wheat flour
• 250g bread flour 
• 5g salt
• 150g cold water
• 15g vinegar 
• 300g cold unsalted butter 

Filling 

• 2 egg yolks
• 2 full eggs
• 100g sugar
• 25g corn starch
• 200g Whipping cream
• 150g milk
• 3g vanilla extract

Directions

Main Dough 

• Mix all the flour and salt. Add water and vinegar. Knead for 3-5 min, until dough will form a ball ( if it’s not coming up together, add little more water.
• Cut cold butter in 1/2 inch square chunks.
• Add cold butter to the mixing bowl, use dough hook to mix all together. 
• Knead the dough for 2-3 minutes until it dough with butter will form uneven ball.

Note: butter chunks have to remain visible.

• Cover the dough in plastic wrap. Move to refrigerator and let chill for 30min.
• Sprinkle work surface with flour, roll the dough as rectangular, 8”x20”/ 20x50cm
• When rolling the dough, you will be able to see  chunks of butter. Be patient, if butter sticks to rolling pin or table, just add more flour. Do a single fold ( or letter fold)
• Repeat 2 more rounds of rolling the dough as rectangular 12×31 inches/30x80cm and folding the dough as a letter. 
• Cover the dough and let rest in the fridge for 1 hour.

• Repeat 3 more rollings and folds. Total number should follow folds should be 6.
• Move the dough to fridge for 1 hour( up to 48 hours), or at this it can be frozen, until needed.
• Final rolling: Roll the dough as a rectangle with sides about 12×20 inches /30x50cm and thickness 5mm.
• Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight.
• Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours.
• On a surface lightly dusted with flour, ensure the dough ends are even. Proceed to slice the log into 24-30  ½-inch sections.

• Take a slice( spiral)  of dough and use your thumb to press the center gently. Begin twisting the dough between your fingers, exerting gentle pressure. As you twist, the dough will stretch and form a tart shape. Repeat this process with the remaining dough slices, shaping each one into a tart form. Refrigerate until firm, approximately 10 minutes.
• Preheat the oven to 500F

Filling

• In a bowl, whisk together eggs, egg yolks, sugar, cornstarch, and vanilla extract until the mixture is smooth and no lumps remain.
• In a separate pot, combine heavy whipping cream and milk, and heat the mixture over medium heat until bubbles begin to form.
• Pour the hot liquid over the egg mixture. Whisk everything together until thoroughly combined.
• Strain the mixture through a fine-mesh sieve to ensure a smooth consistency.

Note: The filling can be prepared the day before and stored in the refrigerator until needed. Simply ensure to whisk it very well before using to maintain a smooth consistency.

• Fill each tart shell with the prepared egg mixture.
• Optionally, sprinkle cinnamon on top for added flavor.
• Bake the tarts in a very hot oven preheated to 500°F for approximately 18 minutes, or until the tops begin to brown.
• Remove the tarts from the oven and allow them to cool down.
• Once cooled, carefully remove the tarts from their shells.

Now, they are ready to be enjoyed!